• In a bowl beat the eggs, add the grated cassava, 1 cup of honey or to taste, the tablespoon of cloves, and cinnamon. Stir well the ingredients and let rest.
• Apart, mix the corn dough with the remaining honey and grated cheese, mix well until the dough is homogeneous.
• Take small portions of the dough and form balls with them, place them between film paper and flatten them with the help of a rolling pin, the idea is that they look like thin arepitas. Do this with the other balls.
• Remove the plastic, and distribute over the arepitas the filling that we have prepared in the first step, fold over themselves and close them well, you achieve this by pressing the edges.
• Once you have all the empanadas ready, place them on a tray greased with butter for the oven.
• Insert the tray into the preheated oven at 165°C for approximately 20 minutes.
• After this time, remove them from the oven, let them rest and they are ready to eat.

Enjoyl!